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Steps in Basic Coating and Decorating Work

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
Coating foods with aspic and chaud-froid or mayonnaise collée is a multi-step procedure that is usually done over a period of two or more days. Here are the basic steps necessary to achieve a typical finished dish.
  1. Fabricate, cook, and chill the food items to be coated.
  2. Prepare the coating sauces.
  3. Prepare the surface décor items.
  4. Skin, trim, or otherwise prepare the food to receive the coating.
  5. Apply one or more base coats to the food item.
  6. Apply the surface décor items to the food item.
  7. Apply an aspic finish coat to the food item.
  8. Add décor to the plate or presentation platter.

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